I finally have a rectangular tart pan! Something that simple can make me so happy 🙂
I know it sounds stupid, I mean it is after all just a small little tart pan. But I just love this simple straight design and I was looking in every shop and all over the internet but couldn’t find it anywhere… Finally I found it here and once I had it in my hands I couldn’t hold myself but ran into the kitchen and got baking.
And as so often I had no control over myself and ended up with two cakes. Oh self-control.
Anyway, my two recipes are actually based on the same pastry dough and filling but I added different flavors and toppings so I ended up with two completely different tarts. I loved them both, but today I want to show you a summer berry version with redcurrant on top of a cheesecake filling. You might recognize the cheesecake filling from the last time I made a cheesecake. This cheesecake I also topped with berries and I think this combination is just so delicious that it also works in form of a tart. The portions are smaller and the overall appearance is a bit more sophisticated, but still this tart is juicy, fresh and just delicious!
Redcurrants are really perfect for summer, as they are a bit tart which makes this cake lovely fresh. It is finished with some sugar on top to form a lovely crust. Welcome Summer 🙂
PS: I still can’t forgive myself that I actually missed rhubarb season. Why is time flying by so quickly? I wanted this tart pan for so long and initially intended to bake a rhubarb tart with it. So once I finally go it I actually went to the market and was looking for some rhubarb, can you believe it? I felt so stupid when I realized that the season is long over and was obviously disappointed. I just had this picture in my mind of a rhubarb tart as it would fit perfectly with my new tart pan. But alas, I was way too late. So I went with my all time favorite, berries, again! At least I didn’t miss redcurrant season 😉